Delicious Beef Bourguignon in Just 1 Hour

Oh, Beef Bourguignon! Just saying it makes me feel all warm and fuzzy inside. It’s like a hug in a bowl, you know? This classic French stew is all about tender beef, swimming in a crazy-delicious red wine gravy. Seriously, what’s not to love?

The best part? You don’t have to be a fancy chef to make it! I’ve got you covered with instructions for the slow cooker (set it and forget it!), the Instant Pot (for when you need it FAST), the stovetop (classic!), and even the oven. So, no matter how you like to cook, you can totally nail this Beef Bourguignon. My first time trying this? My French neighbor made it, and wow, I was hooked after the first bite! I just HAD to learn how to make it myself.

Why You’ll Love This Beef Bourguignon Recipe

Quick and Easy Beef Bourguignon

Seriously, this isn’t one of those recipes that takes all day! I’ve streamlined the instructions so you can get that amazing Beef Bourguignon flavor without spending hours in the kitchen. Plus, the ingredients are things you can easily find at your local store – no fancy, hard-to-get stuff here!

Rich and Flavorful Beef Bourguignon

Okay, the flavor is where this recipe REALLY shines. The red wine, the bacon (mmm, bacon!), the herbs… they all come together to create this unbelievably rich, complex taste that’ll have everyone begging for seconds. Trust me!

Versatile Beef Bourguignon Cooking Methods

Whether you’re a slow cooker fanatic, an Instant Pot wizard, or prefer the classic stovetop or oven method, this recipe’s got you covered! Pick your favorite, or try them all – each one gives you slightly different (but equally delicious) results!

Ingredients for Beef Bourguignon

Alright, let’s gather our goodies! Here’s what you’ll need to make some seriously amazing Beef Bourguignon. Don’t skimp on the ingredients, okay? Quality makes a HUGE difference here.

• 1 tablespoon extra-virgin olive oil – for searing!
• 6 ounces bacon, roughly chopped – because, bacon!
• 3 pounds beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks – your call! I usually go for chuck.
• 1 large carrot, sliced 1/2-inch thick – get those pretty slices ready!
• 1 large white onion, diced – chop, chop, chop!
• 6 cloves garlic, minced (divided) – trust me, you want this much garlic.
• 1 pinch coarse salt – a good pinch!
• 1 pinch ground pepper – ditto!
• 2 tablespoons flour – for thickening that luscious sauce.
• 12 small pearl onions, optional – but SO worth it, if you can find ’em!
• 3 cups red wine (Merlot, Pinot Noir, or Chianti) – go for something you’d actually DRINK, you know?
• 2 to 3 cups beef stock – depends how saucy you like it!
• 2 tablespoons tomato paste – for richness.
• 1 beef bouillon cube, crushed – flavor BOOM!
• 1 teaspoon fresh thyme, finely chopped – fresh is best!
• 2 tablespoons fresh parsley, finely chopped, divided – save some for garnish!
• 2 bay leaves – don’t forget these!
• 1 pound fresh white or brown mushrooms, quartered – I love cremini.
• 2 tablespoons butter – for sautéing those shrooms!

How to Prepare Beef Bourguignon: Step-by-Step Instructions

Okay, time to get cooking! I’m gonna walk you through making this amazing Beef Bourguignon, no matter what cooking method you’re using. Don’t worry, it’s easier than it sounds! Just follow these steps, and you’ll be chowing down on some seriously delicious stew in no time.

Traditional Oven Method for Beef Bourguignon

1. First things first: **Preheat your oven to 350°F (175°C).** Don’t skip this! A hot oven is key.
2. Grab your trusty Dutch oven and heat up that tablespoon of olive oil over medium-high heat.
3. **Sauté the bacon** until it’s nice and crispy (about 3 minutes). Mmm, bacon! Scoop it out and put it in a dish – we’ll need it later.
4. Now, **sear the beef in batches**. Don’t overcrowd the pan, or it won’t brown properly. You want a nice, deep color on all sides. Remove the beef and add it to the dish with the bacon.
5. **Sauté the carrots and onions** in the same pot until they soften up (about 3 minutes). Then, toss in 4 cloves of minced garlic and cook for another minute until fragrant. Oh, that smell! Drain off any extra fat (we don’t need it!), then return the bacon and beef to the pot.
6. Season everything with a pinch of salt and pepper. Sprinkle with 2 tablespoons of flour, toss it all together, and cook for 4-5 minutes. This helps thicken the sauce later.
7. Add those pearl onions (if you’re using them!), 3 cups of red wine, and enough beef stock to *almost* cover the meat. Stir in the tomato paste, crushed bouillon cube, thyme, and bay leaves. Bring it all to a simmer.
8. Cover the Dutch oven, pop it in the preheated oven, and **simmer for 2-3 hours**, or until the beef is fall-apart tender. Seriously, it should practically melt in your mouth!
9. While that’s happening, let’s **prep the mushrooms**. Melt 2 tablespoons of butter in a skillet. Add the remaining 2 cloves of garlic and cook until fragrant (about 30 seconds). Add the mushrooms and cook for about 5 minutes, until they’re browned and softened. Season with salt and pepper.
10. Once the beef is ready, take the Dutch oven out of the oven. Empty the contents into a colander to catch all that amazing sauce. Discard the bay leaves and any stray thyme stems.
11. Return the beef mixture to the pot, add the cooked mushrooms, and pour the sauce back over everything.
12. Remove any excess fat from the sauce (you can use a spoon or a fat separator). Simmer for 1-2 minutes to let the flavors meld together.
13. Taste and adjust the seasoning as needed. Pour the sauce over the meat and veggies, and simmer for another 2-3 minutes to heat everything through. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or noodles!

Stovetop Beef Bourguignon Instructions

1. Follow steps 2-5 of the oven method in a Dutch oven.
2. Cover and bring to a boil, then reduce the heat to low. **Simmer for 1 1/2 to 2 hours**, stirring occasionally, until the meat is super tender. You don’t want it sticking to the bottom!
3. Add the browned mushrooms to the pot, and let it simmer for an additional 3 to 5 minutes, stirring now and then, to combine all those delicious flavors.
4. Garnish with parsley and serve with mashed potatoes, rice or noodles. Easy peasy!

Instant Pot Beef Bourguignon / Pressure Cooker Directions

1. Set your Instant Pot to the *SEAR* function. Sauté the bacon until it’s crisp and browned. Remove it with a slotted spoon and set it aside.
2. Sear the beef in batches until browned on all sides. Just like with the oven method, don’t overcrowd the pot!
3. Return the bacon to the pot. Season with salt and pepper. Sprinkle with flour, toss well, and cook on *SEAR* for another 4-5 minutes to brown everything up nicely.
4. Add the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion, and herbs. Stir it all up really well. Cover and lock the lid into place. Press *Keep Warm/Cancel* to stop the *Sauté* function, then set it to *MANUAL* mode. Choose *HIGH PRESSURE* for 30 minutes cook time.
5. After cooking, let the pressure release naturally for 8-10 minutes. Then, carefully open the valve and let any remaining steam escape. (For Instant Pot, turn the valve from sealing to venting to release the pressure.) Careful, that steam is HOT!
6. While the steam is releasing, you can prep your buttered mushrooms (OPTIONAL — or just toss them in without cooking them in butter if you’re feeling lazy!). Heat the butter in a skillet over medium heat. Add the remaining 2 cloves of garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, shaking the pan every so often to coat them with the butter. Season with salt and pepper, if you want. Set them aside.
7. Change the Instant Pot setting back to *SEAR* (or *SAUTE*), stir well, and let the sauce thicken uncovered, for another 5-10 minutes.
8. Add the buttered mushrooms, garnish with parsley, and serve with mashed potatoes, rice, or noodles. Boom! Dinner is served.

Slow Cooker Beef Bourguignon Instructions

1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until it’s crisp and browned. Transfer it to your 6-quart (or larger) slow cooker bowl.
2. Sear the beef in batches until it’s browned on all sides in the oil/bacon fat. Transfer it to the slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with salt and pepper, tossing well to combine.
3. Pour the red wine into the pan or skillet and let it simmer for 4-5 minutes. Then, whisk in the flour until it’s smooth and lump-free. Let it reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion, and herbs.
4. Mix everything up really well to combine all those yummy ingredients. Cook on *high* heat setting for 6 hours or on *low* for 8 hours, or until the beef is falling apart and tender.
5. In the last 5 minutes of cooking time, prep your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves of garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, shaking the pan occasionally to coat them with the butter. Season with salt and pepper, if desired. Add them to the Beef Bourguignon, and mix them through the sauce before serving.
6. Garnish with fresh parsley and serve with mashed potatoes, rice, or noodles. So easy, right?

Tips for the Best Beef Bourguignon

Want to take your Beef Bourguignon from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years to make sure it’s perfect every single time. These are non-negotiable, people!

Searing the Beef for Beef Bourguignon

Okay, listen up! Searing the beef is *essential*. Don’t even THINK about skipping this step. It’s all about building flavor, people! That beautiful brown crust on the outside of the beef? That’s where the magic happens. It adds a depth of flavor and a lovely texture that you just can’t get any other way, trust me.

Choosing the Right Wine for Beef Bourguignon

Wine time! The wine you choose will REALLY impact the final flavor of your Beef Bourguignon, so pick wisely! I usually go for a Merlot, Pinot Noir, or Chianti. These are all dry red wines that won’t make your stew too sweet. Plus, they have lovely fruity notes that complement the beef perfectly. And hey, if you wouldn’t drink it, don’t cook with it!

Thickening the Sauce for Your Beef Bourguignon

Nobody wants a watery stew, right? The key to a perfectly thickened sauce is the flour we used earlier. But, if your sauce is still a little thin after simmering, don’t panic! You can make a slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water, then whisking it into the simmering sauce. Let it cook for a few minutes, and it’ll thicken right up! Just be careful not to add too much, or it’ll get gloopy. Yuck!

Serving Suggestions for Beef Bourguignon

Okay, so you’ve got this amazing Beef Bourguignon… now what? Well, you NEED something to soak up all that delicious gravy! My go-to is always creamy mashed potatoes. But honestly, fluffy rice or egg noodles work great too. Oh! And crusty bread for dipping? Yes, please! Honestly, anything carby is your friend here. You can’t go wrong!

FAQ About Beef Bourguignon

Got questions? I’ve got answers! Here are a few of the most common things people ask me about making Beef Bourguignon. Don’t be shy, ask away if you have more!

Can I freeze Beef Bourguignon?

Absolutely! Beef Bourguignon freezes like a DREAM. Just let it cool completely, then pop it into an airtight container (or a freezer bag). It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it out overnight in the fridge, then reheat it on the stovetop or in the oven. Easy peasy!

What is the best cut of beef for Beef Bourguignon?

Okay, this is a good one! I usually go for chuck steak. It’s got a good amount of marbling, which means it gets super tender and flavorful as it simmers. But brisket or stewing beef also work great. Just make sure you’re using a cut that’s meant for slow cooking, you know?

What wine goes best with Beef Bourguignon?

As I mentioned before, I like to use a dry red wine like Merlot, Pinot Noir, or Chianti. They’ve got the right balance of fruitiness and acidity to complement the beef and other ingredients. Plus, they’re all pretty easy to find at most grocery stores. Just don’t use anything too sweet, or it’ll throw off the whole flavor profile!

Nutritional Information for Beef Bourguignon

Okay, a quick heads-up: the nutrition info can vary *a lot* depending on the brands you use and exact ingredient amounts. So, I can’t give you precise numbers here, sorry!

Enjoy Your Homemade Beef Bourguignon!

Wow, you made it! Now, go dig in and enjoy your amazing Beef Bourguignon. And hey, if you loved it, leave a comment below and tell me what you think! Or, share a pic on social media – I’d love to see your creation!

Disgustingly Delicious Beef Bourguignon in Just 1 Hour

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• Author: Rachel Evans
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: French
• Diet: Gluten Free

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Description

Tender beef chunks simmered in a rich red wine gravy. This Beef Bourguignon recipe includes slow cooker, Instant Pot/Pressure Cooker, stovetop, and oven methods.

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Ingredients

Scale 1x2x3x

• 1 tablespoon extra-virgin olive oil
• 6 ounces bacon, roughly chopped
• 3 pounds beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
• 1 large carrot, sliced 1/2-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt
• 1 pinch ground pepper
• 2 tablespoons flour
• 12 small pearl onions, optional
• 3 cups red wine (Merlot, Pinot Noir, or Chianti)
• 2 to 3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• 2 tablespoons tomato paste
• 1 beef bouillon cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped, divided
• 2 bay leaves
• 1 pound fresh white or brown mushrooms, quartered
• 2 tablespoons butter

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Instructions

1. TRADITIONAL OVEN METHOD: Preheat oven to 350°F (175°C).
2. Heat oil in a large dutch oven. Sauté bacon until crisp, about 3 minutes. Transfer to a dish.
3. Sear beef in batches until browned. Remove to the dish with bacon.
4. Sauté carrots and onions until softened, about 3 minutes. Add 4 cloves minced garlic and cook for 1 minute. Drain excess fat, return bacon and beef to pot. Season with salt and pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes.
5. Add pearl onions, wine, and enough stock to barely cover meat. Add tomato paste, bouillon, and herbs. Bring to a simmer.
6. Cover, transfer to oven, and simmer for 2-3 hours, until meat is tender.
7. Prepare mushrooms: Heat butter in a skillet. Add remaining 2 cloves garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook for 5 minutes. Season with salt and pepper.
8. Remove casserole from oven and empty contents into a colander to collect sauce. Discard herbs.
9. Return beef mixture to pot. Add mushrooms.
10. Remove fat from sauce and simmer for 1-2 minutes.
11. Taste and adjust seasoning. Pour sauce over meat and vegetables.
12. Simmer for 2-3 minutes to heat through. Garnish with parsley. Serve with mashed potatoes, rice, or noodles.
13. STOVE TOP BEEF BOURGUIGNON: Follow steps 2-5 above in a dutch oven.
14. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
15. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
16. Garnish with parsley and serve with mashed potatoes, rice or noodles.
17. INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER: Set Instant Pot to SEAR function. Sauté the bacon until crisp and browned. Remove with a slotted spoon and set aside.
18. Sear beef in batches until browned.
19. Return bacon to the pot. Season with salt and pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
20. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
21. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow any remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
22. While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
23. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
24. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
25. SLOW COOKER BEEF BOURGUIGNON: In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
26. Sear beef in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with salt and pepper, tossing well to combine.
27. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
28. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
29. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
30. Garnish with fresh parsley and serve with mashed potatoes, rice or noodles.

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Notes

• Serve with mashed potatoes, rice, or noodles.
• Can be made ahead and reheated.

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Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 5g
• Sodium: 500mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 150mg